FOR THE WRAPS: 24 rice paper wrappers (8-in. round) 3 lbs. sliced smoked turkey, cut into thin strips 4 cucumbers, peeled, seeded and cut into strips 4 green onions, cut into strips 4 cups strawberries, hulled and chopped 2 ripe mangoes, peeled and cut into thin strips 2 cups fresh mint leaves 1 1 /3 cups peanuts, chopped
FOR THE DIPPING SAUCE: 1 cup raspberries 1 /2 cup rice wine vinegar 1 /2 cup water 1 /4 cup sugar 2 tsps. grated ginger 1 /2 tsp. crushed red pepper
To make the dipping sauce: Mash raspberries with a fork in a bowl. Stir in remaining ingredients; set aside.
To assemble: Working with one sheet of rice paper at a time, dip sheet in bowl of hot water until softened, 20 to 25 seconds. Arrange small amount of turkey horizontally in lower third of wrapper, leaving a 1-in. border on either end. Top with small amount of remaining ingredients; fold in ends and tightly roll up.
Cover with damp paper towels; repeat process. Cut rolls in half and place four halves on each serving plate. Garnish with dipping sauce.
YIELD: 24 whole rolls (12 servings)